Crock-Pot Veggie Sausage Stew – Whip It Up Wednesday

Trying to eat more meatless meals is usually not too hard with all the meat substitute products they have out now.  My family really likes beans too so I’m fortunate.  It was rainy and cold all week here so I decided to make a nice crock-pot stew but wanted to do something a little different. Alot of my soups and stews have tomatoes and I have a son who eats most anything – except tomatoes.  So I decided on white beans and spinach but wasn’t sure what else I was going to add to this stew until I started pulling it together.  Luckily the results were delicious.  Amazingly enough, the broth tasted even better the next day. Enjoy!

Crock-Pot Veggie Sausage Stew

Prep Time: 15 minutes

Cook Time: 5 hours

Total Time: 5 hours, 15 minutes

Yield: 6 Servings

Crock-Pot Veggie Sausage Stew


2 Cans Northern White Beans, Rinsed and Drained
1 Pound Small Red Potatoes (Or Cut Potatoes Into Chunks)
1 32 Ounce Carton Emeril's Vegetable Stock
1 Cup Fresh Spinach Torn (or Use Baby Spinach)
2 Tablespoons Hot Mustard
Garlic Powder
Black Pepper


  1. Add all ingredients except spinach to crock-pot.
  2. Stir well.
  3. Cook on low 4--6 hours until potatoes are cooked through.
  4. Add spinach in last half hour of cooking.


The vegetarian sausage doesn't take long to cook so don't worry about not cooking it enough. Also, I used Great Northern beans but you could use any white beans you wish. I just found that the Northern beans have more fiber than my old standby, cannellini beans.

Now that you see what we’re whipping up this week, come and link up your recipes below. Add any recipes you’d like using the linky tool but please make sure and visit some of the other recipes that link up too. And make sure to join us on Pinterest where we’ve got a special “Whip It Up Wednesday” board just for the recipes linked up each week!

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